Let me tell you why I like these bars, the recipe makes a generous amount, they as good on the fifth day as they are on the first, and they are quick to make. But as nice as that is, here’s the very best part of all – the caramel gets a little chewy on the edge pieces and that, to me, is irresistible.
caramel crumb bars(adapted from Nick Malgieri’s The Modern Baker)
for the dough
2 sticks butter
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups flour
for the caramel
4 Tablespoons butter
1 Tablespoon light corn syrup
1/4 brown sugar
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla
pinch salt
Butter a 9″ x 13″ pan and line with parchment.
Preheat oven to 350 degrees.
To make the dough, using an electric mixer, beat butter, sugar, and salt until creamed (about 2-3 minutes). Add vanilla. Switch to a low speed and add 2 1/4 cups of the flour and mix until smooth.
Press 3/4 of the dough evenly into the bottom of the prepared pan. Chill dough.
Work remaining 1/4 cup of flour into the last 1/4 of dough so that it forms crumbs. Set aside.
To make the caramel, heat the butter, corn syrup, brown sugar, and condensed milk in a saucepan. Bring to a simmer, stirring occasionally. Allow to boil gently, stirring often, until it starts to thicken (about 10 minutes). Remove from heat. Add vanilla and salt. Pour into a heat proof bowl to cool for 5 minutes.
Remove pan from fridge and pour the caramel over the dough. Use an offset spatula to spread evenly. Scatter the crumbs over the top of the caramel. Bake for 30 minutes. Cool in pan on a rack for 15 minutes. Then lift out of pan to cool completely on a cutting surface.
